Impossibly Easy Creamy Topped Pumpkin Cheesecake

What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?

  • Prep Time 10 min
  • Total Time 4 hr 5 min
  • Servings 8

Ingredients

Cheesecake

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
package (8 oz) cream cheese, cut into 16 pieces, softened
1/4
teaspoon vanilla
3
eggs
3/4
cup sugar
1/2
cup Original Bisquick™ mix
1 1/2
teaspoons pumpkin pie spice

Topping, if desired

1
cup sour cream
2
tablespoons sugar
1
teaspoon vanilla
  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • 2 In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
  • 3 Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
  • 4 Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Expert Tips

No pumpkin pie spice? Substitute 3/4 teaspoon each ground cinnamon and nutmeg.

Top the cheesecake with toasted or candied pecans and a drizzle of caramel sauce.

Leave off the sour cream topping completely, or spread with 2 cups fat-free whipped topping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
220mg
220%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
22g
22%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.